Banana Mini Muffins are fluffy, moist, adorable and delicious! Also, these muffins are made with healthier ingredients.
Why you'll love banana mini muffins:
Everything is better in mini form, am I right? I think so! These baby muffins are so easy to make and are super fun.
If you have a little one, I recommend packing a few in a bag for car rides and snack time.
These mini banana muffins make the perfect meal prep snack!
Who needs to make a whole banana bread loaf when you can have mini banana bread muffins instead!
Ingredients:
- mashed spotty-brown bananas - Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.
- avocado oil or neutral oil of choice
- pure maple syrup
- vanilla extract
- white whole wheat flour or all purpose flour
- baking soda
- cinnamon
- salt
- mini chocolate chips
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make banana mini muffins:
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
First, preheat the oven to 350 degrees F.
Line your mini muffin tin with 24 liners.
Add mashed banana, oil, maple syrup, vanilla extract to a large mixing bowl.
Then, whisk well.
Add in the flour, baking soda, cinnamon and salt.
Use a rubber spatula to combine.
When the flour is almost all mixed in, fold in the mini chocolate chips.
Evenly scoop the batter into the muffin tin.
Bake at 350 degrees F for 11-14 minutes, or until a toothpick inserted comes out clean.
Keep muffins in the muffin tin for about 3 minutes.
Then, remove and transfer to a wire rack to cool completely before enjoying.
Recipe pro-tips:
Use super ripe bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.
Measure the bananas once mashed. It should be around 3 - 3 ½ bananas.
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't overmix the batter. This can result in uneven baking and/or tough muffins.
If you need a mini muffin tin, check THIS one out!
Fill each mini muffin cup all the way. This will create fluffy muffins.
Recipe FAQs:
Mini banana muffins bake faster than regular size banana muffins. They bake in just 11-14 minutes.
Store them in an airtight container with a paper towel placed on top on the kitchen counter for 2-3 days. The paper towel helps to absorb any excess moisture. Store muffins in an airtight container or freezer bag and freeze the muffins for up to 3 months.
Recipe variations:
If you don't want to use mini chocolate chips, use ⅓ cup chopped nuts or chopped fruit instead.
Dietary Adaptations:
Make them vegan! Use mini vegan chocolate chips.
Make them gluten free! Swap out white whole wheat flour for gluten-free flour blend with xanthan gum added in place of all purpose flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
After you make banana mini muffins, try out these other bite-sized snacks!
- Air Fryer Zucchini Pizza Bites
- 4 Ingredient Snickers Bliss Balls
- Air Fryer Salmon Bites
- Air Fryer Egg Bites
- No Bake Almond Butter Energy Balls
- Air Fryer Greek Chicken Meatballs (with Lemon Dill Yogurt Sauce)
Banana Mini Muffins
Ingredients
- 1 cup mashed spotty-brown bananas
- ⅓ cup avocado oil or neutral oil of choice
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups white whole wheat flour or all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup mini chocolate chips
Instructions
- First, preheat the oven to 350 degrees F. Line your mini muffin tin with 24 liners.
- Add mashed banana, oil, maple syrup, vanilla extract to a large mixing bowl. Then, whisk well.
- Add in the flour, baking soda, cinnamon and salt. Use a rubber spatula to combine. When the flour is almost all mixed in, fold in the mini chocolate chips.
- Evenly scoop the batter into the muffin tin. Bake at 350 degrees F for 11-14 minutes, or until a toothpick inserted comes out clean.
- Keep muffins in the muffin tin for about 3 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Cami
Made these for my 3 year old and 6 year old. They were a hit! Thanks Krista.
💖💖💖
Sasha
I tried this recipe and my family fall in love with it!! Great flavor and fluffy texture. Amazing! thank you for sharing this wonderful recipe!!!
YAY! 🙂
Angie Reyes
Can you substitute the flour for healthy options?
White whole wheat flour and all purpose flour are the options I tested for this recipe.